Homemade Mayonnaise

A homemade mayonnaise bears very little resemblance to bottled mayonnaise. If you've never had it, you're in for a treat. Before making this recipe, read "Playing It Safe with Mayonnaise" (below).

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Yields:
20
servings

Prep Time:
0
hours
15
mins

Total Time:
0
hours
15
mins

Ingredients

2
egg yolks, at room temperature, lightly beaten

2
tbsp.
lemon juice or vinegar, at room temperature

1/2
tsp.
dry mustard

1/2
tsp.
sugar

1/2
tsp.
salt

1 1/3
c.
vegetable oil, at room temperature

2
tsp.
boiling water

Directions

Warm a glass or stainless steel bowl and a wire whisk in hot water. Dry thoroughly.

Place the egg yolks in the bowl and add 1 tablespoon of the lemon juice, the mustard, sugar, and salt. Beat well. Continue beating constantly as you add the oil, one drop at a time. Be sure the yolks are absorbing the oil. This may require that you stop adding the oil and just beat the yolks for a few seconds. After about 1/3 cup oil has been incorporated into the yolks, add the remaining oil by the tablespoon. Beat well after each addition.

When the mayonnaise is thick and stiff, beat in the remaining 1 tablespoon lemon juice to thin. Blend in the boiling water (this prevents the mayonnaise from separating).

Store in a covered glass jar in the refrigerator.

PLAYING IT SAFE WITH MAYONNAISE
The risk of an egg you use carrying Salmonella bacteria is low, about 1 in 20,000 eggs. Nonetheless, itâ€™s best to minimize your chances of contracting foodborne illness when youâ€™re making a classic recipe like mayonnaise that calls for raw eggs. First and foremost, eggs should be kept well refrigerated. Then if youâ€™d rather not take your changes even though the risk is low, you can use pasteurized eggs. A third option is to follow the National Egg Board guidelines for mayonnaise:
In a small saucepan, whisk together the egg yolks and seasonings and cook over very low heat stirring constantly, until the mixture bubbles in 1 or 2 places. Remove from the heat and let cool 4 minutes, then transfer to a blender. With the motor running, slowly add the oil and blend until the mayonnaise is thick and smooth. Refrigerate.

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